Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage

Sun, Yuwei; Song, Huanlu

doi:10.3390/foods10102430

Cited by 14 publications

(7 citation statements)

References 24 publications

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“…Among them, the relative content of β -phellandrene was the highest at 10.46%, followed by α -pinene at 9.21%, and 3-carene at 7.74%. Related studies showed that β -phellandrene had a pleasant odor, α -pinene had a pine odor, 3-carene had a fruity odor, and β -myrcene had a pleasant and terpene odor [ 64 , 65 ]. In theory, the large increase in these olefin contents resulted in a stronger fragrance of rancid samples.…”

Section: Resultsmentioning

confidence: 99%

Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds

Liu

Song

et al. 2022

Foods

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To comprehensively evaluate the quality of medicinal and edible Ziziphi Spinosae Semen (ZSS, the dried ripe seeds of Ziziphus jujuba var. spinosa) before and after rancidity during storage, some indicators including traditional sensory properties, physicochemical characteristics, and volatile compounds were analyzed. As a result, compared with the normal samples, the rancid samples of ZSS produced a darker color, a bitter taste, and an irritating odor, increased moisture content, electrical conductivity, fatty oil content, and acid value, and decreased water- and alcohol-soluble extract contents and pH value. Among them, the acid value had significant difference (p < 0.01) from 3.90 of normal ZSS to 18.68 mg/g of rancid ZSS. A total of 39 volatile compounds were identified in samples, including 20 in normal ZSS and 38 compounds in rancid ZSS. Nineteen common compounds were identified in normal and rancid samples. Among them, the content of 10 compounds such as δ-limonene, (R,R)-2,3-butanediol, and (R,S)-2,3-butanediol was decreased but that of nine compounds such as acetic acid, n-octanoic acid, and n-nonanoic acid was increased in rancid ZSS. Nineteen unique compounds such as β-phellandrene, α-pinene, and 3-carene were detected and only one compound, δ-cadinene, was not detected in rancid ZSS. In addition, eight short-chain organic acids, acetic, propanoic, butanoic, pentanoic, hexanoic, heptanoic, octanoic, and nonanoic acids, were new products in rancid ZSS, and it was speculated that the production of a series of organic acids might be the material basis of irritating odor after normal ZSS became rancid. This is the first report that a series of short-chain organic acids have been found in a rancid substance. In conclusion, there was a significant difference between normal and rancid ZSS. These indicators could be used as an early warning for judging the rancidity phenomenon of medicinal and edible ZSS. In addition, this is the first comprehensive evaluation about the rancidity process of a medicinal and edible substance.

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Section: Resultsmentioning

confidence: 99%

Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds

Liu

Song

et al. 2022

Foods

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“…All volatile compounds were tentatively identified after comprehensive evaluation by comparing the results with the NIST 14 spectrum library and standard compound linear retention index (LRI) [16]. The semi-quantitative method with cyclohexanone as an internal standard was employed to determine the volatile compounds content.…”

Section: Identification Of Volatile Compoundsmentioning

confidence: 99%

“…When meat cubes were masticated, volatile compounds were released from food to saliva. Then, they were partitioned between saliva and the air phase in the oral cavity [16]. Because of the faster oral breakdown of F3L1, its degree of fragmentation was lower than that of F2L2, resulting in the formation of larger food pellets, which may weaken the release potential of volatile substances from meat.…”

Section: Exhaled Breath Analysismentioning

confidence: 99%

“…In some cases, lipophilic volatile organic compounds are typically more soluble in oil than water. Consequently, the release of volatile compounds in the mouth from low-fat foods was found to be higher than regular-fat foods [16,36]. Frank [36] found that fat at 37 • C also acts as a solvent or "flavor sink", solubilizing lipophilic volatiles and impeding their in-mouth release.…”

Section: Exhaled Breath Analysismentioning

confidence: 99%

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Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton Shashliks

Zhang

Bai

et al. 2023

Foods

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This study aimed to investigate the release of volatile compounds in mutton shashliks (named as FxLy, x-fat cubes: 0-4; y-lean cubes: 4-0) with different fat–lean ratios before and during consumption, respectively. In total, 67 volatile compounds were identified in shashliks using gas chromatography/mass spectrometry. Aldehyde, alcohol, and ketone were the major volatile substances, accounting for more than 75% of the total volatile compounds. There were significant differences in the volatile compounds of mutton shashliks with different fat–lean ratios. With the increase of the fat content, the types and content of volatile substances released also increase. However, when the percentage of fat exceeded 50%, the number of furans and pyrazine, which were characteristic of the volatile compounds of roasted meat, was decreased. The release of volatiles during the consumption of mutton shashliks was measured using the exhaled breath test and the results showed that adding an appropriate amount of fat (<50%) helps to enrich the volatile compound components in the mouth. However, shashliks with higher fat–lean ratios (>2:2) shorten the mastication duration and weaken the breakdown of bolus particles in the consumption process, which is not conducive to the release potential of volatile substances. Therefore, setting the fat to lean ratio to 2:2 is the best choice for making mutton shashliks, as it (F2L2) can provide rich flavor substances for mutton shashliks before and during consumption.

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“…The odor compounds from lipids identified by gas chromatography-olfactometry (GC-O) and their odor descriptor were shown in Figure 2. The odor descriptor was taken from a reference which was written by Song et al (2022), Ueda et al (2021), Zhang, Sun, and Song (2021), Pu et al (2020), Resconi et al (2013).…”

Section: Volatile Compounds Produced By Lipids In Meat Productsmentioning

confidence: 99%

Flavor formation based on lipid in meat and meat products: A review

Ying-hua

Cao

et al. 2022

Journal of Food Biochemistry

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Meat product is popular throughout the world due to its unique taste. Flavor is one of the most important quality characteristics of meat products and also is a key influencing factor in the overall acceptability of meat products. The flavor of meat products is formed by precursors undergoing a series of complex reactions. During meat product processing, lipids are hydrolyzed by lipase to produce flavor precursors such as free fatty acid, then further oxidized to form volatile flavor compounds. This review summarizes lipolysis, lipid oxidation, and interaction of lipid with Maillard reaction and amino acid during meat products processing and storage as well as influencing factors on lipid degradation including raw meat (source of meat, feeding pattern, and castration), processing methods (thermal processing, nonthermal processing, salting, and fermentation) and additives. Meanwhile, the volatile compounds produced by lipids in meat products including aldehydes, alcohols, ketones, and hydrocarbons are summed up. Analytical methods of volatile compounds and the application of lipidomics analysis in mechanisms of flavor formation of meat products are also reviewed. Practical applications Flavor is one of the most important quality characteristics of meat products, which influences the acceptability of meat products for consumption. Lipids play an important role in the flavor formation of meat products. Understanding the relationship between flavor compounds and changes in lipid compositions during the processing and storage of meat products will be helpful to control the quality of meat products.

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Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage

Cited by 14 publications

References 24 publications

Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds

Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds

Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton Shashliks

Flavor formation based on lipid in meat and meat products: A review

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